Cooking Classes in NYC

Rustico Cooking Class Calendar

Join one of our hands-on cooking classes in the heart of NYC. Just click on any class on our calendar for the full menu and to sign up!

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Gift Certificates for Cooking Classes

Celebrating a birthday , holiday, wedding, anniversary, graduation, or promotion? Whatever the occasion, give a gift certificate for a Rustico Cooking hands-on class in New York City. Your gift will be remembered long after the class is over!

We'll email you a printable copy specifying the date of the class you selected for the lucky recipient within hours of your purchase. When making your purchase, you can even personalize the certiicate with a message just prior to checking out.

Each of our cooking classes cost $110 per person. You can buy a single spot for one guest, two for a couple, or more for a group.

You can complete the gift by adding a Rustico Cooking apron or The Best Pasta Sauces cookbook!

$110 Gift Certificate & Options

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Using Your Gift Certificate

Ready to use your gift certificate? It's easy! Redeem it online by clicking Redeem your gift certificate at the bottom of each class description. A new window will open, allowing you to select the class and enter your information. We process the requests manually, usually within less than 24 hours of your request, and we'll send you a confirmation by email. We’re looking forward to cooking with you!

Aprons

Add an apron to your gift certificate or cooking class purchase ... You or the lucky recipient will receive one of our Rustico Cooking aprons upon signing in at the class! Note that we do not ship the aprons.

The Best Pasta Sauces Cookbook

Micol's third cookbook "The Best Pasta Sauces: Favorite Regional Italian Recipes" is now out! Published in October 2014 by Ballantine Books (a division of Random House), the 256-page book is filled with gorgeous color photography, 80 recipes for regional Italian pasta sauces, fool-proof techniques, and entertaining anecdotes... It is sure to become a favorite on your cookbook shelf. You can order copies from Amazon, Barnes & Noble or Indiebound, or you can purchase from us and get extra goodies! We are now offering shipping on the book and quantity discounts if you purchase 4 or more... Read on!



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Purchase The Best Pasta Sauces direct from Rustico Cooking

Purchase the book direct from us and you will receive:

Limited-Time OfferPurchase 4 or more copies from us and we'll pay the shipping fees: save $8 per book and pay just $25 per book. We'll ship all the books to your address. It's like getting 4 books for the price of 3! Or even more by placing an order of 4 or more cookbooks that you can pick up at Rustico Cooking...

small orders (1-3 books)

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You can also save on the book when bundling it with a gift certificate plus an apron, or a cooking class plus an apron. When purchasing a gift certificate or a cooking class, look at the options in the dropdown menu.

Feast in Northern Italy -

This brand new class on northern Italian cuisine starts off with one of Italy's most beloved pastas: an elegant lasagna bolognese, prepared with handmade pasta, layered with creamy bechamel and a sumptuous, slow-cooked ragu; once you've mastered the way to knead and roll out fresh pasta dough for lasagna, you'll be able to make all manner of fresh pasta from scratch at home. We'll roast an herb-rubbed beef tenderloin (aka filet mignon) until it is perfectly rosy, and serve it in hearty slices with a bracing caper-and-parsley sauce known as salsa verde in Italy; this recipe will not only demistify the cooking of filet mignon, it underscores the fact that a delicious, versatile sauce need not be difficult to make. We'll roast asparagus with Parmigiano, and sweet peppers with Pancetta and Pecorino, as a colorful side to our filet mignon. And for dessert, I'll share my mom's recipe for a flourless, light-as-air almond-chocolate cake napped with a thick layer of chocolate ganache... what a way to end our northern Italian feast!

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$110 | Feast in Northern Italy | Friday May 3, 6PM to 9PM

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Techniques learned:

Lunch in Southern Italy -

Best known around the world for its pizza and pasta, Southern Italy's exuberant cuisine relies on sun-kissed vegetables and herbs, dried pasta, and fresh farmhouse cheeses (chief among them water buffalo's Mozzarella). We'll begin our southern Italian feast with a timeless classic: handmade potato "pizza" topped fresh tomatoes, Mozzarella, and oregano, the perfect starting point for any Italian meal. Next up: handmade cavatelli pasta tossed with garlicky broccoli and toasted bread crumbs, a vibrant dish you'll crave again and again. Our main course: wine-poached sea bass with fresh tomatoes and herbs, served with a side of roasted peppers. A classic Neapolitan dessert featuring liqueur-soaked ladyfingers and a silky espresso custard closes the meal on a decadent sweet note.

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$110 | Lunch in Southern Italy | Saturday May 4, 12PM to 3PM

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Techniques learned:

Evening in Milan -

I was born in Milan, so I often make my way over there, and whenever I do, I try to discover a new restaurant and taste the local cuisine. A savory interplay of butter, cow's milk cheeses, rice, polenta, fresh pasta, veal, beef, and pork, and humble vegetables and beans, Milanese cooking is robust, perfumed, and just right for a summer feast. We'll start our feast with homemade focaccia topped with caramelized onions; once you've mastered the focaccia dough, you'll find yourself using the recipe for bread, pizza, focaccia, even breadsticks, it's that versatile and foolproof. Next up, tortellini stuffed with sweet sausage and Parmigiano, sauced with a robust tomato sauce spiked with red wine. We'll prepare a luscious main course of tender chicken cutlets, browned in olive oil and sauced with a balsamic glaze reduction; a savory side of roasted plum tomatoes stuffed with cheese and herbs rounds out the meal. And for dessert, we'll make the lightest, creamiest panna cotta ever, hauntingly flavored with amaretto cookies for a taste and texture that is truly spectacular.

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$110 | Evening in Milan | Friday May 10, 6PM to 9PM

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Techniques learned:

Fresh Pasta Workshop: Spring Edition -

BONUS: FREE APRON WITH NEW PURCHASES! This is your chance to learn to make three different (and very delicious) regional Italian pastas: light-as-a-feather Ricotta gnocchi from Tuscany, sauced with the most fragrant arugula pesto imaginable; cheese-and-basil-filled ravioli tossed with a delicate herb-infused butter, a specialty of Liguria; and rustic homemade cavatelli from Basilicata, tossed with sausage and broccoli raab, so delicious dusted with Pecorino Romano. You'll not only learn to make, roll out, and shape the dough for these three very different pastas, you'll participate in preparing the sauce for each so you can recreate these three delectable first courses at home for family and friends. After the cooking is done, we'll sit for a pasta-lover's feast, accompanied by three fabulous wines and a refreshing green salad to cleanse the palate. And since no meal is really complete without dessert, we'll indulge in crunchy almond biscotti and some freshly brewed espresso. Note: a free white apron will be given to everyone who buys the class (promotion not applicable to gift certificates).

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$110 pp | Fresh Pasta Workshop: Spring Edition | Saturday May 11, 12PM to 3PM

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Techniques Learned:

Dinner in Venice -

BONUS: FREE APRON WITH NEW PURCHASES! In this brand new class devoted to the cooking of Venice, we'll learn to make five fabulous dishes... We'll begin our Venetian menu with a deeply flavored homemade pasta: light, pillowy spinach and potato gnocchi served with the most delectable Gorgonzola cream sauce imaginable. Slow-cooking chicken with brandy and aromatic herbs yields succulent results; adding porcini mushrooms elevates this delectable main course to new heights. A creamy side of roasted fennel and slow-cooked, cheese-laced polenta is a lovely counterpoint to the chicken's rich flavors, and an elegant dessert flavored with chocolate and Amaretto tops off our Venetian feast in high style. Note: a free white apron will be given to everyone who buys the class (promotion not applicable to gift certificates).

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$110 | Dinner in Venice | Friday May 17, 6PM to 9PM

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Techniques learned:

Rustic Favorites -

This cooking class is all about the pleasures of rustic cuisine, and features an all-star line-up of five rustic dishes from all across Italy. First up: a luscious plate of handmade tagliatelle, tossed with seafood cooked in white wine and tomatoes. Our main course: tender chicken cooked to perfection with a honey-laced balsamic sauce, quite lovely served with garlicky string beans and basil-kissed risotto. For dessert, we'll fill rounds of rich, buttery puff pastry with apples, almond paste, and brown sugar... what a heavenly combination!

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$110 | Rustic Favorites | Saturday May 18, 12PM to 3PM

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Techniques learned:

Entertaining Italian-Style -

Why should entertaining be stressful? This menu is filled with one "wow" dish after another, but can be put together easily, and for the most part, well ahead of time, so you can enjoy your guests' company instead of fretting in the kitchen. You'll learn to make crispy, golden ravioli filled with creamy goat cheese and fresh herbs, served stacked with caramelized fennel and pear wedges, peppery arugula, and a slightly sweet balsamic glaze. Our main course: rosy filet mignon in a rich red wine sauce, so elegant with a side of roasted broccoli and light, pillowy gnocchi in sage butter. And for dessert, nothing beats a flourless chocolate cake, especially when hazelnut flour and rum are folded into the batter.

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$110 | Entertaining Italian-Style | Friday June 14, 6PM to 9PM

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Techniques learned:

Fresh Pasta for Beginners -

This class was designed for anyone who wants to perfect the art of making fresh pasta from scratch. You'll begin by kneading your very own egg pasta (the ratio is simple and foolproof), working alongside your class companions as you master the timeless techniques of incorporating egg into flour and working the dough into a supple and silky mass with your hands. After the dough rests, we'll roll it out into thin lasagna sheets and finish it two ways: cutting it with the aid of a pasta machine, into picture-perfect tagliatelle; ; and stuffing it with a luscious three-cheese filling, yielding delicate ravioli worthy of elegant entertaining. We'll also learn to prepare two classic sauces of the Italian kitchen: a light, herb-laced tomato sauce, and a delicate ragu slow-cooked with plenty of herbs and wine. We'll also learn to make crunchy, addictive almond biscotti. And after the cooking is done, we'll savor our fresh pasta paired with our homemade sauces, followed by a light green salad and our just-baked biscotti. The techniques you'll learn in this class will serve you whenever you make any type of pasta: long or short, flat or filled, from lasagne and ravioli to pappardelle and tagliatelle. Don't wait too long to sign up for this class; it's sure to sell out quickly!

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$110 | Fresh Pasta for Beginners | Saturday June 15, 12PM to 3PM

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Techniques learned:

Neapolitan Pizza Class -

Click the image below to see a short video taken during one of our Rustico Cooking pizza classes!

Click here for a participant's blog about our pizza-making class at RUSTICO...

BONUS: Free pizza dough to take home after class!!

I've been teaching Italian cooking for years, and the thing that seems to scare people off more than anything is working with yeast. Maybe it's the fear that, left to its own devices, yeast will take over the kitchen--just think of dough ballooning out of the oven in that episode of "I Love Lucy". But I've found that once people get their hands into the dough and get familiar with how yeast works, the fear disappears. All it takes is understanding a few rules, getting comfortable with basic techniques such as kneading and shaping the dough, and a reliable recipe. Whether you're making bread, focaccia, pizza, or any other yeast-risen dough, the principles are the same. It's all about temperature, ingredients, and technique. If you've ever wanted to bake crisp, thin-crust pizzas, this hands-on class is for you: I'll take you through the essential techniques of kneading, rolling, topping, and baking pizza dough and demystify the process of working with yeast. We'll bake Italy's most famous pizzas, starting with the classic tomato- and Mozzarella-topped Pizza Margherita, then set our imaginations free and combine various toppings for a true pizza-lover's fantasy. We'll even make a sweet pizza... delicious with a glass of sweet wine at meal's end!

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$110 | Neapolitan Pizza Class | Friday June 21, 6PM to 8:30PM

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Techniques learned:

Fresh Pasta Workshop: Summer Favorites -

Italians are world-famous for their pasta, and with good reason: whether it's light, ethereal egg noodles from the Veneto, rich, cheesy gnocchi from Tuscany, or elegant creations from the noble families of northern Italy, fresh pasta made the traditional Italian way rarely disappoints. And while a few recipes have won the hearts and stomachs of many, there are hundreds of other, lesser-known treasures that few gourmets have had the pleasure to taste. In this class, we'll learn to make three ideal summer pastas from three different Italian regions, and pair each with their ideal sauce. From the Veneto: silky reginette (curly tagliatelle) in a saffron-scented crab sauce. From Tuscany: light Ricotta gnocchi tossed with a fragrant tomato sauce studded with roasted peppers and olives. From Liguria, in Italy's north: handmade pasta coins, sauced with a delicate herb pesto. And to round out the meal, we'll enjoy a refreshing salad and some homemade biscotti...

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$110 | Fresh Pasta Workshop: Summer Favorites | Saturday June 22, 12PM to 3PM

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Techniques learned:

Summer Feast in Milan -

I was born in Milan and lived there until I was nine, and while some people will tell you that Milan is best known for its fashion than its cuisine, the cooking of my native city is a delicious one that deserves to be discovered. This class features some classic Milanese dishes, starting with a delicate cheese-filled pasta in sage butter. Next, we'll enjoy a perfectly roasted filet mignon accompanied by an elegant red wine sauce, my mom's roasted asparagus, and the most heavenly risotto with basil pesto. For dessert, we'll indulge in my Nonna Eva's moist, light chocolate cake, a staple on our family table since the 1940s, when my father, as a young boy, devoured a cake each afternoon with his two brothers upon returning from school.

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$110 pp | Summer Feast in Milan | Friday June 28, 6PM to 9PM

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Techniques Learned:

Italian Seafood Feast -

The Italian seaside: lush visions of blue waters, gentle breezes, golden sun... Take a virtual journey to the Italian seaside with me in this new class devoted to the pleasures of Italian seafood cooking. We'll start off with a southern Italian take on pasta with seafood, featuring handmade cavatelli with shrimp and mussels in a light tomato and white wine sauce. We'll roll delicate fillets of branzino around sweet peppers and roast them in an elegant white wine broth, and serve a heavenly shrimp and asparagus risotto, and caramelized Brussels sprouts, alongside. We'll finish our seaside feast with a flaky apple and nut strudel garnished with a hearty scoop of vanilla ice cream; the dough for this strudel is made with extra-virgin olive oil rather than butter, and it bakes up flaky and light, the ideal complement to the sumptuous nut and fruit filling inside.

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$110 | Italian Seafood Feast | Saturday June 29, 12PM to 3PM

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Techniques learned:

Italian Home Cooking -

Home cooking is often the best cooking of all: tasty, satisfying, never pretentious, it delivers great flavor and a comforting sense of being taken care of. In Italy, home cooking varies from region to region, town to town, cook to cook. This class features five typical home-cooked dishes from Tuscany, Lombardy, and Piedmont, ideal for summer entertaining: and best of all, most of the preparation can be done entirely ahead of time, leaving you free to relax with your guests over a glass of wine. We'll begin by making fresh cheese tortellini, a Tuscan specialty, in a hearty red wine-laced tomato sauce. Our main course: rosemary-rubbed filet mignon (aka beef tenderloin), roasted to rosy perfection and served with a rich, garnet-hued Chianti wine glaze. Roasted string beans make a fabulous summer side dish, and risotto is always impressive, especially when it's flavored with caramelized fennel and white wine as in my native city of Milan. For dessert, we'll bake a decadently rich molten chocolate cake, a heavenly offering from northern Piedmont.

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Italian Home Cooking | Friday July 12, 6PM to 9PM

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Techniques learned:

Summer in Naples -

Best known around the world for its pizza and pasta, Naples' exuberant cuisine relies on sun-kissed vegetables and herbs, dried pasta, and fresh farmhouse cheeses (chief among them water buffalo's Mozzarella). In the nineteenth century, people living in the capital city of Naples were nicknamed Mangia Maccheroni (Maccheroni Eaters); to this day, Neapolitans remain devout pasta eaters, and their pasta is among the best and the most varied in all of Italy. Join me for a taste of Naples right here in Manhattan, a chance to explore the cuisine of this lively southern Italian city without getting on a plane. We'll begin our Neapolitan feast with a timeless classic: handmade flatbread filled fresh tomatoes, Mozzarella, Prosciutto, and olives, the perfect starting point for any Italian meal. Next up: fresh pasta tossed with roasted summer peppers, tomatoes, and Ricotta Salata. Our main course: chicken braised with capers, lemon, white wine, and garlic, just delicious with a side of stuffed eggplant bundles. A classic Neapolitan dessert featuring liqueur-soaked ladyfingers and a silky espresso custard closes the meal on a decadent sweet note.

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Summer in Naples | Saturday July 13, 12PM to 3PM

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Techniques learned:

Dinner in Northern Italy -

This light yet elegant summer menu takes its inspiration from the northern regions of Piedmont and Emilia-Romagna. We'll begin our northen Italian feast by making garganelli pasta, a specialty of Romagna that is the ancestor of penne rigate; we'll roll squares of fresh pasta around a small wooden pin on a grooved board to create a quill-shaped pasta and sauce our garganelli with a fresh tomato sauce studded with peas and enriched by just a splash of cream. As a main course, we'll roast a beef tenderloin and serve it with a refreshing parsley and garlic pesto known as salsa verde; a side of roasted summer vegetables and my favorite stuffed tomatoes are ideal accompaniments. And for dessert, we'll bake rich chocolate-filled tartlets, so good with a glass of fred wine!

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Dinner in Northern Italy | Friday July 19, 6PM to 9PM

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Techniques learned:

Italian for Beginners -

Although we designed this class with beginner cooks in mind, the techniques we'll be covering are so basic and so important to Italian cooking that anyone who enjoys Italian cuisine is sure to learn something new. We'll start off by making fresh egg pasta; I have devised a special formula that is foolproof and yields consistently delicious results, no matter what shape of pasta you're craving... it's all about which flour you use and how many eggs you add to your dough. We'll cook a perfect ragu sauce for our pasta, and there's a key to success here too, one that many advanced home cooks often skip, with disappointing results. As a main course, we'll brown chicken scaloppine, top them with cheese and Prosciutto, and finish them in the oven as we create a flavorful pan sauce with Marsala wine. Broccoli is first blanched, then roasted with garlic and chili to make a refreshing accompaniment for the chicken; sweet red baby potatoes are roasted until they are crispy on the outside and creamy within, then showered with fresh chives and a hint of smoked paprika (these potatoes are so ridiculously good that we promise you'll be making them time and again!). And for dessert, I'll share my foolproof recipe for tiramisu with you... it's so good, you'll never be able to eat the store-bought stuff again.

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$110 pp | Italian for Beginners | Saturday July 20, 12PM to 3PM

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Techniques Learned:

Dinner in Piedmont-

My family has had a home in Piedmont, overlooking the Lago Maggiore, since I could barely talk. I grew up on the rich roasts, buttery pastas, creamy risottos, and cheese-laced polentas of the area; not to mention its famed chocolate desserts, sweetwater fish, and delectable farmhouse cheeses. This class explores Piedmontese cooking in all its glory, from its delectable gnocchi all the way to its memorable desserts. We'll begin by making the dough for gnocchi; while potato gnocchi may be the ones you think of first, yams, pumpkin, squash, and even sweet potatoes make the perfect starting point for gnocchi: as long as you handle the dough right and follow my foolproof proportions, you'll have the lightest gnocchi imaginable. As a main course, we'll braise tender chicken morsels in a rich sauce with wild mushrooms, rosemary, and white wine, three of Piedmont's signature ingredients. A side of roasted summer peppers and crispy polenta fries are my favorite accompaniments. And for dessert, we'll bake a flourless, rich, not-too-sweet hazelnut chocolate cake; after all, Piedmont is renowned the world over for its chocolate and its hazelnuts.

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Dinner in Piedmont | Friday July 26, 6PM to 9PM

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Techniques learned:

Fresh Pasta Workshop: Central Italy -

Italians are world-famous for their pasta, and with good reason: whether it's light, ethereal egg noodles, pillowy gnocchi, or hearty filled pastas, fresh pasta made the traditional Italian way rarely disappoints. And while a few recipes have won the hearts and stomachs of many, there are hundreds of other, lesser-known treasures that few gourmets have had the pleasure to taste. In this class, we'll learn to make three ideal summer pastas from three different central Italian regions, and pair each with their ideal sauce. From Tuscany: hand-shaped ravioli filled with cheese, napped in a tarragon-scented butter sauce. From Lazio: feather-light potato gnocchi tossed with amatriciana, a slightly spicy Pancetta-laced tomato sauce. From the Marches: silky tagliatelle tossed with a delicate artichoke and mushroom sauce. And to round out the meal, we'll enjoy a refreshing salad and some homemade biscotti...

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Fresh Pasta Workshop: Central Italy | Saturday July 27, 12PM to 3PM

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Techniques learned:

Trattoria Cooking -

Take a trip in any Italian region, and you'll often find that the best food is found in the informal restaurants known as trattorie. Fresh ingredients and simple preparations are the building blocks of trattoria cooking, and this class pays homage to some of my favorite trattoria dishes from across Italy. Our first course: handmade cavatelli pasta sauced with a red wine-laced ragu; this is the sort of sauce simmers for hours until it develops a sublime flavor and succulent texture, and it's one you'll surely make time and again once you see how easy it is to prepare at home. Our main course: tender filet mignon medallions napped in a rich red wine reduction, served with Ricotta-stuffed tomatoes and a sage-scented mushroom bread pudding. For dessert, we'll bake a moist apple cake with the haunting aroma of amaretto, perfect with a tuft of freshly whipped cream.

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$110 | Trattoria Cooking | Friday August 2, 6PM to 9PM

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Techniques Learned:

Feast in Northern Italy -

I was born in Lombardy, and my family still has homes in Piedmont and Liguria, so I grew up on the cooking of these three Northern Italian regions. Join me for a new class that delves into the unique cuisines of this amazing part of Italy. We'll begin by making one of Liguria's most emblematic pastas: delicate, hand-made potato gnocchi, served in a heady, herb-kissed mushroom sauce. Next, we'll marinate baby lamb chops and roast them to create a sumptuous main course. We'll bundle tender asparagus spears with a slice of smoked Mozzarella and Prosciutto and roast them until the cheese melts; herbed baby potatoes are a perfect side for our main course. And for dessert, we'll bake buttery tarlets filled with a deep, dark chocolate ganache.

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$110 | Feast in Northern Italy | August 9, 6PM to 9PM

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Techniques learned:

Taste of Florence, Venice, & Rome-

Italy's three most famous cities are also home to some fabulous home cooking... Florence, Venice, and Rome each boast a delectable cuisine steeped in centuries of tradition and local pride. Our menu begins with a rich, satisfying handmade ravioli from Tuscany, tossed with a summery tomato sauce and plenty of arugula. The main course is a favorite from Tuscany: morsels of boneless chicken with artichokes, wine, and herbs, served with a feather-light spinach and Parmigiano souffle' (yes, it's all about those beaten egg whites!!) and a luscious herb-laced risotto. We'll finish up with Rome's justly famous cheesecake, as light and creamy as it is easy to make. With this menu, you won't need to hop on a plane this fall to feel like you've been transported to Italy!

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Taste of Florence, Venice, & Rome | Friday August 16, 6PM to 9PM

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Techniques learned:

Tuscan Summer Classics -

Get ready for an unbelievable taste of Tuscan food... Light, yet full of flavor, this menu will transport you to the Tuscan countryside on first bite. Our starter: an elegant marriage of herb-marinated shrimp, creamy cannellini beans, and peppery arugula spiked with olives and lemon zest; this salad is so delicious, in fact, you'll find yourself making it time and again for guests on lazy summer days. Our main course: tender morsels of chicken braised with tomatoes and white wine, perfect with a side of pillowy Ricotta gnocchi and some roasted summer vegetables. For dessert, we'll whip up an addictive mousse of Mascarpone and Limoncello, topped with fresh summer berries.

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$110 | Tuscan Summer Classics | Friday August 23, 6PM to 9PM

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Techniques learned:

Harvest Feast in Italy -

Join us for a brand new class and learn to prepare five classic Italian dishes. First we'll knead dough for a moist, olive oil-kissed focaccia and top it with sundried tomatoes, olives, and rosemary, then we'll learn to make fresh semolina flour pasta using a foolproof recipe; we'll pair our cavatelli pasta with a sumptuous yet light roasted tomato sauce. As a main course, we'll slow-cook chicken with a sauce featuring wild mushrooms, Marsala, and shallots, perfect accompanied by Tuscany's famous panzanella salad, a vibrant mingling of tomatoes, cucumbers, bread, and basil. For dessert, we'll master the art of making the lightest, most decadent almond paste cake ever.

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$110 | Harvest Feast in Italy | Friday September 6, 6PM to 9PM

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Techniques learned:

Fresh Pasta for Beginners -

  • Basic Egg Pasta Dough
  • Fresh Tagliatelle
  • Three-Cheese Ravioli
  • Basil-Scented Tomato Sauce
  • Mom's Classic Two-Meat Ragu
  • Mixed Greens in Balsamic Vinaigrette
  • Crunchy Almond Biscotti

This class was designed for anyone who who wants to perfect the art of making fresh pasta from scratch. You'll begin by kneading your very own egg pasta (the ratio is simple and foolproof), working alongside your class companions as you master the timeless techniques of incorporating egg into flour and working the dough into a supple and silky mass with your hands. After the dough rests, we'll roll it out into thin lasagna sheets and finish it two ways: cutting it with the aid of a pasta machine, into picture-perfect tagliatelle; and stuffing it with a luscious three-cheese filling, yielding delicate ravioli worthy of elegant entertaining. We'll also learn to prepare two classic sauces of the Italian kitchen: a light, herb-laced tomato sauce, and a delicate ragu slow-cooked with plenty of herbs and wine. We'll also learn to make crunchy, addictive almond biscotti. And after the cooking is done, we'll savor our fresh pasta paired with our homemade sauces, followed by a light green salad and our just-baked biscotti. The techniques you'll learn in this class will serve you whenever you make any type of pasta: long or short, flat or filled, from lasagne and ravioli to pappardelle and tagliatelle. Don't wait too long to sign up for this class; it's sure to sell out quickly!

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$110 | Fresh Pasta for Beginners | Saturday September 7, 12PM to 3PM

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Techniques learned:

  • Making fresh egg pasta
  • Knowing which types of flour to use for different doughs
  • Using a pasta machine
  • Cutting tagliatelle
  • Stuffing and shaping ravioli
  • Making basic tomato sauce
  • Making ragu
  • Making biscotti
  • Classic Ligurian Focaccia
  • Homemade Spinach & Cheese Ravioli in Creamy Walnut Sauce
  • Roasted Sea Bass with Olives, Artichokes, & White Wine
  • Potatoes & String Beans in Basil Pesto
  • Moist Apple & Amaretto Cake with Cinnamon-Scented Whipped Cream

The Italian Riviera: Portofino, Cinque Terre, Santa Margherita, and dozens of other beautiful sun-kissed towns that dot the magical coastline of northern Italy. This is where I spent every summer of my childhood, and it is where I first experienced basil pesto at its best... not to mention the lightest, most fragrant focaccia, the most ethereal handmade pastas stuffed with wild greens, and the best gelato ever. Join me for a new class that delves into the unique cooking of this amazing region. We'll learn to bake picture-perfect, golden-hued focaccia using a trick I learned from a baker in Rapallo. We'll prepare a handmade pasta stuffed generously with fresh greens, Ricotta, and Parmigiano; the sauce is a creamy walnut and pine nut pesto. After our pasta, we'll enjoy an elegant roasted branzino (aka, Mediterraean sea bass) flavored with lemon, artichokes, white wine, and green olives; this sea bass is just delicious served alongside string beans and potatoes tossed in garlicky basil pesto. And for dessert, we'll bake a moist apple cake with a crisp amaretto topping, a specialty I first tasted in the seaside town of Camogli.

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$110 | Dinner on the Italian Riviera | Friday September 13, 6PM to 9PM

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Techniques Learned:

  • Working with yeast
  • Kneading focaccia dough
  • Making dough for fresh egg pasta
  • Rolling out lasagna sheets
  • Stuffing ravioli
  • Making walnut sauce
  • Making pesto
  • Roasting fish
  • Perfecting the batter for moist apple cake
    • Homemade Cannelloni with Ricotta, Prosciutto, & Mozzarella
    • Chicken Cacciatora with Tomatoes, Capers, & Garlic
    • Mom's Slow-Roasted Fennel Gratin
    • Old-Fashioned Polenta with Mascarpone & Chives
    • Chocolate-Hazelnut Biscotti

    This class is one of our most popular... reserve quickly, before it sells out! Some of the most well-loved dishes in Italian cuisine are also longtime classics: Ricotta-stuffed cannelloni, chicken cacciatora, creamy, soft polenta, and crunchy nut & chocolate biscotti... In this class devoted to favorites of the Italian kitchen, we'll learn to prepare pasta dough, roll it out thin, wrap it around a delicious cheese stuffing, and bake our cannelloni under a veil of creamy bechamel sauce. As a main course, we'll brown boneless chicken in olive oil, then slow-cook it with herbs and onions in a delicate marinara sauce. We'll cook my mom's signature fennel: first blanched, then roasted with Parmigiano and olive oil to caramelized perfection. We'll make polenta using a shortcut you won't believe... no more stirring for 45 minutes (no, we're not making instant polenta: it's the real thing), and flavor it with a beguiling combination of creamy Mascarpone and delicate chives. And for dessert, we'll knead a sweet, sugary hazelnut and chocolate dough and shape it into crisp, addictive biscotti, a treat with espresso any time of day!

    Options for this class

    $110 pp | Essentials of Italian Cooking | Saturday September 14, 12PM to 3PM

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Techniques Learned:

  • Making fresh egg pasta
  • Using a pasta machine
  • Shaping and filling cannelloni
  • Making roux
  • Making bechamel sauce
  • Making tomato sauce
  • Caramelizing vegetables
  • Making creamy polenta
  • Baking biscotti
  • Cheese-Filled Ravioli with Wild Mushrooms & White Wine
  • Filet Mignon with Chili-Fennel Rub & Chianti Glaze
  • Caramelized Brussels Spouts
  • The Ultimate Roasted Garlic Mashed Potatoes
  • Best-Ever Molten Chocolate Cake with Vanilla Whipped Cream

This brand new menu features elegant crowd-pleasers that can be prepared mostly ahead: handmade ravioli, rosy filet mignon, savory roasted vegetables, silky mashed potatoes, and a decadent dessert. We'll begin our meal with picture-perfect ravioli stuffed with wild mushrooms, napped in a nutty sage-butter sauce. A main course of herb-rubbed filet mignon leaves you free to sit at the table with your dinner companions; all you need to do is slice the filet after it emerges from the oven, and serve it with a deep, delicious red wine glaze that can happily simmer on the stove while the filet roasts. Crispy-edged Brussels sprouts seem to be almost everyone's favorites these days, and our version features a surprising spice that adds a whole new, delicious dimension. We'll make the silkiest roasted garlic mashed potatoes ever, and for dessert, what could beat a decadent molten chocolate cake? Believe it or not, it is the ideal make-ahead dessert for company, and our recipe is 100% foolproof!

Options for this class

$110 | Entertaining all'Italiana | Friday September 20, 6PM to 9PM

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Techniques learned:

  • Making fresh egg pasta
  • Using a pasta machine
  • Stuffing and shaping ravioli
  • Making sage butter
  • Roasting filet
  • Making a red wine reduction
  • Caramelizing Brussels sprouts
  • Making perfectly smooth mashed potatoes
  • Making molten chocolate cake
  • Whipping cream
  • Potato Gnocchi in Wine-Laced Tomato Sauce
  • Wine-Roasted Chicken with Roasted Savoy Cabbage & Autumn Herbs
  • Roasted Asparagus Bundles with Speck & Smoked Mozzarella
  • Wild Mushroom Risotto
  • Decadent Chocolate Tartlets with Toasted Pine Nuts

I was born in Lombardy, and my family still has homes in Piedmont and Liguria, so I grew up on the cooking of these three Northern Italian regions. Join me for a new class that delves into the unique cuisines of this amazing part of Italy. We'll begin by making one of Liguria's most emblematic pastas: delicate, hand-shaped potato gnocchi the size of a thumbnail, tossed with a red wine-laced tomato sauce. Next, we'll roast chicken with white wine, herbs, onions, and cabbage. We'll bundle tender asparagus spears with a slice of smoked Mozzarella and Speck (a smoked Prosciutto from northern Italy) and roast them until the cheese melts; roasted wild mushroom risotto is an elegant side for our main course. And for dessert, we'll bake buttery tarlets filled with a deep, dark chocolate ganache.

Options for this class

$110 | Feast in Northern Italy | Saturday September 21, 12PM to 3PM

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Techniques learned:

  • Making potato gnocchi
  • Roasting chicken
  • Making risotto
  • Making pasta frolla (sweet pastry dough)
  • Making chocolate ganache
  • Lasagna with Caramelized Radicchio, Pancetta & Onions
  • Filet Mignon in Salsa Verde
  • Roasted String Beans with Sundried Tomatoes, Garlic, & Thyme
  • Caramelized Cauliflower with Smoked Mozzarella & Nutmeg
  • Double Chocolate Chunk Bread Pudding with Vanilla Whipped Cream

Here's a menu that exemplifies Italian home cooking at its best: simple but deeply flavorful, each dish highlighting one essential ingredient and treating it with respect and restraint. We'll begin our autumn feast with a sophisticated lasagna, layered with caramelized radicchio, onions, and Pancetta, napped with creamy bechamel sauce. Next up: rosy filet mignon, roasted until tender and served with a refreshing parsley pesto, complemented by a side of roasted cauliflower and garlicky green beans. And get ready for an amazing dessert featuring chocolate, rum, and orange zest, far easier to make than its glorious flavor and moist texture might lead you to believe!

Options for this class

$110 pp | Italian Home Cooking | Friday September 27, 6PM to 9PM

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Techniques Learned:

  • Making fresh pasta dough
  • Layering lasagna
  • Working with radicchio
  • Making bechamel
  • Roasting filet mignon
  • Making parsley pesto (aka Salsa Verde)
  • Roasting vegetables
  • Making a sweet bread pudding
  • Cavatelli with Broccoli Raab & Sausage
  • Braised Chicken with Olives, White Wine, & Garlic
  • Roasted Eggplant Bundles with Herbed Cheese
  • Potato "Pizza" with Grape Tomatoes, Oregano, & Mozzarella
  • Creamy Cheesecake with Dark Chocolate & Amaretto

In Puglia, silvery olive groves alternate with golden wheat fields; stretches of glimmering coastline beckon the eye beyond every curve; plump chilies hang over doorways of white-washed houses; narrow, maze-like streets lead to sandy beaches, quiet churches, solemn castles. Join me for a brand new class that explores classic Pugliese cooking, drawing on recipes I discovered on recent visits to the area. We'll begin our Pugliese feast with an amazingly flavorful handmade pasta tossed with garlicky sausage and peppery broccoli raab. Tender morsels of chicken braised in a deeply aromatic wine sauce are a succulent main course accompanied by roasted eggplants stuffed with herb-laced cheese and a crispy, thin-crust potato pizza (this pizza is made without yeast and the dough is unique to Puglia; once you taste it, you'll find yourself making it for breakfast, lunch, or dinner!!). Dessert is a rich chocolate-studded cheesecake that will have you sneaking back to the kitchen for seconds. You won't believe you're in New York when you taste this food.

Options for this class

$110 pp | Flavors of Puglia | Saturday September 28, 12PM to 3PM

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Techniques Learned:

  • Making semolina pasta dough
  • Using a cavatelli machine
  • Taming bitterness in broccoli raab
  • Braising chicken
  • Making Ricotta mousse
  • Using potatoes to make a savory crust
  • Making classic Italian cheesecake

RUSTICO COOKING is located at 40 West 39th Street, Third floor, New York, NY 10018 - right between Fifth and Sixth Avenues, in the heart of Midtown Manhattan. When you get to the building, just press on buzzer # 3. Visits are by appointment only.

WHEN: Daytime lunch classes begin at 12 PM, (doors open at 11:45 AM) and Evening Dinner classes start at 6 PM (doors open at 5:45PM). Classes last 2.5 to 3 hours.

GETTING THERE: You can take the 4, 5, or 6 trains to Grand Central, or the F or V trains to Bryant Park-42nd Street. If you prefer the bus, take the M1, M2, M3, or M4 along Fifth and Madison Avenues, or the M6 and M7 along Sixth and Seventh Avenues. If you are coming by car, park at one of many parking lots in Midtown.

WHAT TO BRING: We supply all ingredients, tools, and, of course, recipes... Aprons are the only item NOT supplied. You can bring an apron if you like, or you can purchase a handsome embroidered apron for $20.

WHAT TO EXPECT: Class size averages 16 people. Before the class starts, finger foods and water will be available for the class participants. The instructor will give a brief introduction about the class, then participants will wash their hands and people with long hair will tie their hair back (we are extremely hygiene conscious since you will be eating the food that you are preparing!). Then everybody goes in the kitchen for the cooking portion (details on that below) which lasts about 90 minutes; At the end of the cooking, people are seated and the featured menu is served along with a taste of 2 to 3 wines.

COOKING CLASS FLOW: Classes are hands-on: participants will make everything on the menu, working together as a group. To ensure everyone learn the most important parts of a given menu, key techniques (such as making fresh pasta dough from scratch for instance) will be executed by class participants individually or in small teams of 2-3 people. Other parts of the menu may involve larger teams where individuals take turns in an activity; for instance, when making risotto in a class of 16 people, it would be impossible to have 16 risotto pans at the stove, so we would have 2 pans, and participants will take turns stirring. In order to allow class participants to spend more time focusing on the relevant techniques of a given class, washing, measuring and chopping of the majority of ingredients is done before students arrive. This way, class participants can spend a longer time mastering the trickier aspects of Italian cooking; we feel that people can more easily figure out how to measure ingredients and how to get from an onion to a chopped onion, compared to knowing the technique to make (for example) amazing gnocchi every single time - so we spend more time on these more challenging techniques.

WHAT TO WEAR: Flat shoes and comfortable clothing are required for your safety and comfort. Please avoid high heels and loose sleeves.

ONLINE PAYMENT: The easiest way to reserve a class is to pay online using the "Add to cart" buttons (quick, easy, & secure). Within 24 hrs you will get a reservation confirmation via email; we will ask for a phone number - Please note that the telephone numbers are not used for solicitation or marketing, they are only for reaching clients in the unlikely event that a class that they have signed up for needs to be rescheduled.

PAYMENT BY PHONE: You can also call 917-602-1519 and we will take a reservation. We accept VISA, MasterCard and Discover.

REDEEMING A GIFT CERTIFICATE: The easiest way is to use our online form under each class description; just fill up the required information and we will sign you up for the class of your choice unless it is sold out! You can also email us indicating the class(es) that you want to join, and the name of the person that gave you the certificate(s). We will then email you back with a reservation confirmation. You can also call 917-602-1519 in order to redeem your gift certificates.

PAYMENT BY CHECK: You can also send a check payable to RUSTICO COOKING LLC to: RUSTICO COOKING, 40 West 39th Street, 3rd floor, New York, NY, 10018. Please include a note with your name, telephone number, email address, and date of the class with your check. If you have made a check payment, please call 917-602-1519 to confirm your reservation 3 days before class.

To sign up or for further information, call 917-602-1519.

To purchase a gift certificate package, click here or call 917-602-1519.

CANCELLATION POLICY: No refunds issued, only credit. For regularly priced cooking classes: minimum 7-day advance notice. For cooking classes priced at more than $110 per person: 14-day advance notice. For groups of 4 or more: 21-day advance notice.

WINTER WEATHER CONDITIONS: The same cancellation policy applies during November through April, when snowfall and other inclement weather conditions are a possibility. We are just three blocks south of the Broadway Theater district. If Broadway shows are on, classes at Rustico Cooking are on. If you live outside of NYC and are concerned about winter weather conditions hindering your transportation to the city, we suggest selecting a Spring, Summer or Fall cooking class, as we will not be able to give you credit towards a future class with less advance notice than stated above